souvlakia (9)

souvlakia (2)souvlakia (7)Whenever we go to Cyprus the first place we go to eat is to the nearest souvlakia shop.

Not the ones you find in the tourist areas,

But the ones hidden in the villages that only the locals know about,

The ones that cost 4 euros per pitta rather than the 8 euros they charge in the touristy places.

souvlakia (3)

souvlakia (1)

And the reason we go to the cheap not so fancy  places is because they taste PHENOMENAL!

Like you have never tasted before.

Like you can live on this food every night for the next 2 weeks coz it tastes so amazing.

Even though its hot outside you can still stomach this tastiness coz it’s next level porky fabulousness.

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The only thing that will make or break your souvlakia is your pitta.

You need to try and get your hands on some Greek Cypriot pitta bread coz they are big and thin, not like the ones you get in the supermarket which are small and thick.

If you end up having a small thick pitta the ratio of meat, salad and bread will be off.

There wont be enough meat or salad coz the pitta is too small, and it will taste like bread and meat.

Whereas if your pitta is big and thin it will unite perfectly with the meat and salad and give you the perfect souvlakia.



  • 500g pork shoulder or tenderloin, cut into cubes
  • A good drizzle of olive oil, make sure all your meat is coated
  • Juice of 1 lemon
  • 1 clove of garlic, grated
  • Salt and pepper
  • 2-3 Tbsp. dried oregano
  • 1 red onion finely chopped
  • 2 large tomatoes cubed or 20 cherry tomatoes sliced
  • 1 large cucumber cut into small pieces
  • 1/2 white cabbage shredded
  • 1 handful fresh parsley chopped
  • Greek Cypriot pitta bread, as many as you need per
  • Squeeze of lemon juice on top before serving


  1. Add all your marinade ingredients to your pork and massage it all in
  2. If you are cooking it in the next 1-2 hours leave your meat covered and at room temperature to let the flavours penetrate. If you are marinating your meat the night before store your meat covered and in the fridge and take it out of the fridge an hour or two before you are going to cook it so your meat comes to room temperature. The reason I like my meat to be at room temperature is because if it is cold and goes straight on to the hot bbq my meat will get a shock from the dramatic change in temperature and tighten up and make the meat dry and tough, so an hour or two out the fridge makes a huge difference
  4. Add your meat to your skewers then put them on the bbq turning every few minutes so they cook evenly on both sides, then put them in a clean tray and cover with foil so they stay warm whilst you get everything else sorted
  5. Heat your pittas on your bbq for 1 minute, turning after 30 seconds so both sides are evenly heated. Then wrap them in a clean towel to stay warm
  6. SALAD
  7. Cut all your salad so they are bite size pieces, I like to do this whilst my meat is marinating so when my meat and pitta are cooked I don't waste any time I can get straight to eating my delicious souvlakia piping hot
  9. Take your meat off of your skewers
  10. Open your pitta across the longest edge to form a pocket
  11. Add your meat to the bottom of your pitta, then onions, cabbage, cucumbers, tomatoes and finally parsley and if you want to take it to the next level add a squeeze of lemon to freshen everything up and make everything taste phenomenal
  12. All that's left is for you to dig in (",)
  13. ENJOY!
  14. Kali Orexi (",)

Watch the how to video below

Kali Orexi (“,)

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